Fresh Tomato Sauce Linguini and Meatballs
When garden ripe tomatoes are in season, let them punctuate this easy and delicious fresh tomato sauce with a few exclamation points!!! I try to use fresh, seasonal ingredients as much as possible since...
Old Fashioned Raisin Pie
In the days before refrigeration and air cargo shipments of fresh produce from all corners of the globe, fruit was almost considered a luxury item in winter. Times were tough during the war years,...
Green Tomato Relish
Those with vegetable gardens will appreciate this recipe at the end of tomato season. By early autumn in northern regions, when tomato plants have stopped ripening on the vines, it is a good idea...
Baked Macaroni Tomato and Cheese
This dish is nice and easy and cheesy! Thanks to the tomatoes it has amped up goodness. It makes a great main course for vegetarians. You could serve some Italian sausage or meatballs on...
Salmon on a Cedar Plank
Plank cooking originates with the indigenous people of North America in the region that is now the U.S. Pacific Northwest and British Columbia, Canada. Tribes living near the mighty rivers flowing from the coastal...
Gazpacho
With origins in Spain’s, hot sunny Andalucía region, this chilled vegetable soup is perfect for a summertime al fresco lunch or as an appetizer with dinner on the patio. Print Gazpacho Prep Time...
Vegetarian Chili
Tracing its origins to the Mayan and Aztec staple foods, then adding influences from the settlers of the new-world, Chili has evolved alongside Mexican culture. It comes alive with the signature Mexican spice combination...
Salmon with Pernod
This quick and easy salmon recipe is a foray into French cuisine and starts with a day at the market for some fresh ingredients. If you’ve ever had the chance to stroll through the...
Tuna Casserole
This simple, economical recipe is made mostly with common pantry ingredients. Ask any college student in Canada, that cooks their own meals, what they have in their cupboard… No doubt, you already know the...
Beef Bourguignon Simplified
The classic “Beouf Bouguignon” was popularized outside of France in the 1960s by Julia Child in her best selling cookbook, Mastering the Art of French Cooking. It was re-discovered by Gen-Xers through the film Julie...
